The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1887-09-03
HOMEMADE BUTTER.
The Experience asa Methods of a SooceSs@
full ButeeP- MAker.

full ButseF-Maker.
My experience in butter-making is
that of twenty-five years, and when l
inform the reader that my butter for
that length of time has always CONF
manded at least two cents a pound
more than that usually sent to the
markets, it may not appear egotistical
in me to speak of my success. have
tried keeping milk in cellars and
spring-houses; the former did not like
because of the liability of milk and
butter to take on the odors of their
surroundings, and it is next to impos-
sible to prevent an accumulation Of
various unsavory articles in a cellar
not entirely devoted to dairy purposes.
A spring-house l found almost equally
Objectionable. owing to the irregularity
of temperature, which causes the place
to become almost useless in the middle
of the warm days, thus rendering the
cream difficult to churn and the butter
often without flavor. For all purposes
of milk setting have room excavated
about four feet below the surface of the
ground; it is nine by twelve feet and
the walls are built of square timbers
nine inches through and six feet above
the ground; the roof is of planks, two
thicknesses. On two sides of the bot
tom have a ditch ten inches wide and
a covered drain to carry off the water
with which the floors and drain are
covered every morning. l always let
the milk stand about twenty minutes
before straining, and then put it into
common one-gallon flaring stone
crooks. What is MIXED one day is all
skinned the evening of the next, and
the cream thrown together, teaspoon
full of salt being added to each gallon
of cream. Next morning it is churned,
before sunrise if possible. use no
thermometer, as l can tell by the APP
pearance and taste of the cream if it is
too cold or too warm. If too cold,
add warm (not hot) water and let
stand half hour; if too warm, be very
sure and add enough cold water before
chmning is commenced. If 1 have
trouble in getting the butterto come or
to gather it after it has come, throw
into the churn an ounce or so Of sailed
butter and the trouble is, quickly RENE
died.
l wash the butter with only one
water, handle carefully with a wooden
ladle, give one ounce of salt TO one and
a-half pound of butter, make'into one
pound squares or pyramids, have some
white cloths dipped in strong salt and
water with very little sugar added),
and dried; wrap each pound separately
,, and lay them in keg or jar, and set in
a,cool place until wanted for market
/ have never had occasions to use any
of the various butter colors. l believe
butter carefully handled, will keep bet
: ter and be more delicious to, the taste
without the addition of articles that |
have known to be deleterioNs,. If my
butter is not colored enough when it
comes from the churn, 1 set it away for
: twelve or twenty-four hours, then ham
n die. it as if Just churned, and it is all
right in color. Living in a. grass re-
gion, we seldom feed our cows during
summer and early fall; when,the grass
begins to fail we feed them alittie corn
Y in the ear, with occasionallya feed Of
il sheaf oats, and give salt once Nweek; in
summer we give salt once every two
It days Our cows are natives, mostly
@ end the grades give larger quantities
- ~
more butter to the COW than the natives.
p If make one and a-half pound day
D from each COW, it is doing pretty well
" L think, and that is what l average the
te year round. Some of my COWS come
ID in in January but most of them in
ID May and June. dry them,of about a
ID month before. coming in,, 50 there is
10 not much TINS lost. have had nc
az experience with creameriess but judg-
i. ing from the batter that is. here called
ed creamery, | am not favorably i'm
I'd pressed with, ahem. 1t has Ito me) an
inspid tastea as though too, much milk
lis was somehow retained in it; and real
", for a mcderate-sized dairy, thinl
nP creamery entirely superhuous.
nj write q think from the standpoint o
a majority of American housewives
Many of US are limited in means anc
limited in help, and we all know tina
id butter which is faultless is rarely 10 b
ed found; but when tried, and found per
feet it is q source of no mean income
he and 1 advise all farmers wives to tr
and mako a perfeat article. Leay
he creameries and butter oolors alone.
you manage your milk properly, you
an butter will be better than if made in
creamery, and if ahe color is sometime
he not so golden as you might wish, II th
get quality is all right it will never tail
- amply remunerate you for all yor